This Lemon Garlic One Pot Pasta is the perfect combination of zesty, creamy, and comforting flavors all made in a single pot for easy cleanup. Packed with fresh lemon, garlic, and a velvety sauce, this plant-based dish is a quick and delicious option for busy weeknights. It’s light yet satisfying, making it a go-to meal for anyone craving wholesome, flavorful pasta.
Ingredients
1 pound pkg. Linguine or Fettuccini
2 Tablespoons Olive Oil
5 Garlic Cloves, minced
1 can (15 oz) Chickpeas, drained and rinsed
Zest and Juice of 1 Large Lemon (plus extra juice to finish the dish)
3 cups Vegetable Broth (add more if needed)
1/4 tsp Black Pepper (or more for a lemon pepper flavor)
1/2 tsp Salt (adjust as needed)
1/2 tsp Red Pepper Flakes (optional)
2 cups Baby Kale or Arugula
1/4 cup Nutritional Yeast
1-1/2 cups Cashew Milk (or plant milk of choice)
1/4 cup Chopped Fresh Parsley (optional for garnish)
Instructions
In a large pot, heat olive oil over medium heat. Sauté garlic for 1 minute until fragrant.
Add chickpeas and a pinch of salt; cook for 1 minutes.
Add vegetable broth, salt and black pepper. Bring to a slight boil, then add pasta and lemon juice. Come to a boil then slowly stir in the cashew milk so not to curdle, reduce heat and simmer, stirring occasionally for 8-10 minutes, until pasta is al dente.
Stir in baby kale and nutritional yeast. Cook for another 2-3 minutes until greens are wilted. Stir in a half of a small lemons juice into the pot for that lemony brightness.
Garnish with lemon zest and fresh parsley, if using and extra red pepper flakes for heat. Serve immediately.
Tip: I used cashew milk to produce a rich creamier sauce so use a plant based milk that has a creamy texture for this dish.
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